Loaded Shrimp Baked Potatoes (Print Format)
Golden potatoes stuffed with juicy shrimp, cheddar, and a velvety garlic sauce for a flavorful meal.
# Ingredients:
01 -
4 large russet potatoes
02 -
1 lb large shrimp, peeled and deveined
03 -
3 tbsp butter
04 -
4 cloves garlic, minced
05 -
½ small onion, finely chopped
06 -
½ cup heavy cream
07 -
½ cup cream cheese
08 -
1 cup shredded cheddar cheese
09 -
½ cup shredded mozzarella cheese
10 -
1 tsp paprika
11 -
1 tsp Italian seasoning
12 -
½ tsp garlic powder
13 -
½ tsp black pepper
14 -
½ tsp salt
15 -
¼ tsp red pepper flakes, optional
16 -
2 tbsp fresh parsley, chopped
17 -
2 green onions, sliced
18 -
1 tbsp lemon juice
19 -
1 tbsp olive oil
# Steps:
01 -
Preheat the oven to 220°C (425°F). Wash and dry the potatoes, pierce them several times with a fork, and rub with olive oil and a little salt.
02 -
Place the potatoes directly on a baking sheet and bake for 50–60 minutes, until tender when pierced with a fork.
03 -
Melt 1 tbsp butter in a skillet over medium-high heat. Add the shrimp, paprika, garlic powder, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
04 -
Melt the remaining butter in the skillet. Add the onion and garlic and sauté for 1–2 minutes. Add the heavy cream and cream cheese, stirring until smooth and creamy.
05 -
Stir in the cheddar and mozzarella until melted. Add red pepper flakes and lemon juice. Simmer gently for 1–2 minutes.
06 -
Cut a deep slit in the top of each baked potato and gently fluff the inside with a fork.
07 -
Add some of the creamy cheese sauce and shrimp into each potato. Top with additional shredded cheese.
08 -
Return the stuffed potatoes to the oven for 5–7 minutes, until the cheese is melted and bubbly.
09 -
Spoon more creamy garlic sauce over the potatoes and garnish with fresh parsley and green onions. Serve hot.